A trip to Sabah, the land of beautiful landscapes and Mount Kinabalu, is incomplete without a taste of its culinary heritage. As we made our way to the majestic Kinabalu Park, we knew a stop for a traditional Sabahan breakfast was a must. Our destination? The charming town of Tuaran, renowned for a dish that is a true local icon: Tuaran Mee.
Tuaran Mee is not just any noodle dish; it's a culinary representation of Sabah's Chinese-Hakka community. What sets it apart is the unique, handmade egg noodles, which are springy and fragrant with a distinct eggy aftertaste. The traditional method involves shallow-frying the noodles twice, a technique that gives them a perfect balance of a crunchy exterior and a soft, firm bite inside.
The dish is typically served "kon lou" style, or dry and tossed, with a savory soy sauce base. It's a colorful plate, topped with generous slices of char siu (barbecue pork) and crispy, homemade egg rolls known as chun kien. Sometimes, local vegetables are added for a touch of freshness. While the original post features the classic version with char siu and a fried egg, other variations exist, like those with seafood or even the addition of lihing, a traditional Kadazan-Dusun sweet rice wine, which gives it a unique aroma and sweetness.
Our breakfast experience in Tuaran was a true taste of local life. The bustling atmosphere of the kopitiam (traditional coffee shop) was filled with the clatter of chopsticks and the aroma of sizzling noodles. The dish itself was a testament to simple perfection—a satisfying, flavorful, and hearty meal that perfectly fueled us for the scenic journey ahead to Kinabalu Park. Whether you're a first-time visitor or a seasoned traveler in Sabah, seeking out an authentic plate of Tuaran Mee is a delicious way to immerse yourself in the local culture and savor a dish that holds a special place in the hearts of Sabahans.
